Journal of Ethnic Foods 
Journal Title
- Journal of Ethnic Foods
ISSN
- E 2352-619X | P 2352-6181 | 2352-6181
Publisher
- 한국식품연구원
- Korea Food Research Institute
Listed on(Coverage)
| SJR | 2016-2019 |
|---|---|
| CiteScore | 2016-2019 |
| SCOPUS | 2017-2020 |
| DOAJ | 2017-2021 |
| KCI(Ranking) | 2014-2019 |
| KCI | 2015-2020 |
OA Info.
| OA |
based on the information
|
|---|---|
| Keywords | traditional food knowledge, health, nutrition, dietetics |
| Review Process | Blind peer review |
| Journal info. pages | |
| Licences | CC BY |
| Copyrights | Yes |
| DOAJ Coverage |
|
| Subject(s) | Technology: Home economics: Nutrition. Foods and food supply |
Active
- Active
based on the information
- SCOPUS:2020-10
Country
- SOUTH KOREA
Aime & Scopes
- The Journal of Ethnic Foods is dedicated to provide reliable information about people’s consumption of food, as well as the superiority or creativity developed from the long-term accumulated traditional understanding and knowledge in foods. The superiority and creativity of food cannot be fully understood and appreciated from food ingredients and nutrition. It has to be viewed also from other aspects, such as culture, ecology, history and environment. It is recommended to the authors to cover these areas in the manuscript. It could be demonstrated by various approaches such as biological, nutritional, epidemiological, ecological, or cultural anthropological research. The journal covers foods from different geographic areas across continents, including ethnic foods. The journal ultimately focuses on topics which contributes to health and long life, or topics with academic value. The journal welcomes review articles in the above mentioned fields, especially those highlighting the multidisciplinary nature of the ethnic food.